Written by Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis
From Sprout Cooking School & Health Studio
Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis share the recipe for a delicious Roasted eggplant and zucchini with lentil salad.
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooking Tip: Roasting is a great way to cook eggplant. It needs much less oil than pan-frying, and still results in a lovely golden colour and crispy, crunchy edges.
Nutrition Tip: Lentils are a nutrition powerhouse packed with plenty plant fibre and protein. This makes them a great staple for vegetarians and vegans, but also a handy alternative for meat-eaters to add balance and variety.